1 pound boneless pork loin with ¼-inch-thick fat cap
2 large eggs, beaten to blend
3 cups panko (Japanese breadcrumbs)
1 cup katikuro (potato starch/flour)
Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/4″ thick (or as thinly as you can). Alternative is to buy boneless thin sliced pork chop. Place slices between 2 pieces of plastic wrap and pound until as thin as possible without tearing meat.
Place eggs, panko, and katikuro in separate shallow bowls. Working with 1 portion, season pork slices lightly on both sides with salt. Dredge in katikuro , shaking off excess. Dip in eggs, letting excess drip off, then coat in panko by gently pressing meat into panko and letting sit for a few minutes before Flip and repeat Set on a wire rack set inside a rimmed baking sheet and repeat with remaining pieces of pork.
Heat oil in a large skillet over medium-high. Cook 2 pieces of pork until golden brown and cooked through, about 3 minutes per side depending on thickness Transfer back to wire rack to drain and cool.
Serve pork with tonkatsu sauce. We perffer kagome but our store usually has bulldog as pictured.